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Creamy Chicken Enchilada Soup (3 Ways)
Ingredients
  • 1 Tbsp Butter or Ghee, or avocado oil
  • 1 Medium Onion, diced
  • 2 Celery Stalks, sliced
  • 1 Medium Carrot, thinly sliced
  • 1 Large Red Bell Pepper, diced
  • 2 to 3 Garlic Cloves, chopped
  • 1½ Tsp Ground Cumin
  • 1 Tbsp Chili Powder
  • 1 Tsp Dried Oregano
  • 15 oz Diced fire-roasted Tomatoes, 1 can
  • ¼ Cup Tomato Paste
  • 4 Cups Low Sodium Chicken Broth
  • 14.5 oz Red Kidney Beans, drain and rinsed, 1 can
  • 14.5 oz Black Beans, drain and rinsed, 1 can
  • 1 Cup Fresh or Frozen Sweet Corn
  • 2 Cups Shredded Cooked Chicken
  • 1 Cup Mexican Shredded Cheese Blend, for garnishing
  • Salt and pepper, to your taste
Steps
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